Caramel Sauce No Thermometer Needed

This is a foolproof recipe for homemade caramel sauce. It’s ready in 10 minutes, and no thermometer is required. It uses only three ingredients, one pot, and a bit of stirring.

I have a sweet tooth, as does the rest of my family, so this easy recipe has made everyone happy. In just 10 minutes, I can make a whole jar of this thick and rich caramel sauce with only three ingredients and some salt. You don’t even need a candy thermometer. It’s just one pot and a few minutes of stirring. You will be thrilled with the results.

Caramel Sauce No Thermometer Needed

This Caramel Sauce recipe does mot require a candy thermometer, and it is ready in under 10 minutes. When you realize how quick and easy this recipe is and how many things you can do with it, you will end up making tons of it.

I like my staple recipes to be budget friendly and made with minimum effort and prep time. For this one I only use sugar, butter, and cream. As a professional cook I love it when I can find a shortcut to make something delicious and quick.

Although this sauce is not thick enough for stuffing brownies or pastries, it is perfect to put on ice cream, drizzle on coffee and shakes, cakes and French toast.

Why you will love this recipe

• Made in minutes: In less than 10 minutes, this sauce ready to use.
• Only three ingredients: All you need is sugar, cream, and butter.
• It’s so easy: Just three steps. Anyone can do it.
• No thermometer: No special tools are needed.

What you’ll need to make caramel sauce

Special items:

• Saucepan – A medium saucepan is used to cook the sauce. 
• Stirring spoon – I use a wooden spoon, but you can use a silicone spoon.

Ingredients:

• Sugar – I use white coarse salt for a pure, clean flavor.
• Butter – I recommend unsalted butter at room temperature and cut into small pieces.
• Cream – Heavy whipping cream is what I use for the best texture and taste.
• Salt – Optional.

How to make caramel sauce?

1. Melt the sugar: First, melt the sugar over medium heat in a medium saucepan, stirring constantly until a brown liquid forms. Do not stop stirring, or it will burn quickly.
2. Add butter: Next, add butter and stir until combined. Slowly add the cream while stirring. Once it is all in, let it boil for one minute without stirring.
3. Remove from heat: Last, remove from the heat and stir in the salt if you use it. Then, pour it into a mason jar or another heat-proof container.

Expert tip

Keeping caramel sauce smooth

I am not a fan of crystallized caramel sauce. The whole batch is probably ruined once you get just one or two crystals. But how does this happen, and how can you stop it? It usually happens if the sugar that has already melted touches the cold sides of the pan. Then, it dries out and crystallizes again, and if it touches the melted mix, it makes everything seize up and turn grainy. Never scrape the sides!

Another way the caramel sauce can become grainy is if you stir it too much. Once the sugar is dissolved and the cream is mixed in, leave it alone and let it simmer on low for at least a minute without stirring it. If the caramel is grainy, add a half cup of water to it and let it come to a boil while stirring.

Then, let it simmer on low until it is brown and thick, about five minutes. Do not stir anymore. If that does not work, try using an acid like lemon juice or try a teaspoon of corn syrup. Mix it over low heat and let it warm for a few minutes to see if it works. If not, start over.

Recipe variations and add-ins:

• Add spices: Sprinkle in some cinnamon, nutmeg, cloves, or ginger for extra flavor.
• Extract flavors: You can also use extract for flavors. I have used vanilla, chocolate, and almonds with great success.
• Boozy caramel: Add a dash of amaretto, bourbon, or rum for a boozy taste.
• Richer caramel: For a more decadent caramel sauce, use brown sugar. Dark brown sugar will make it taste like molasses.

Serving suggestions:

Caramel sauce goes great with such a wide array of desserts. Here are some ideas my family loves:

• It would be delicious as a dip for apple slices, strawberries, banana chunks, and blueberries.
• You can also use it as a topping for my Snickers cookies, which are so deliciously chewy and rich. 
• It also goes great on top of apple pie for a caramel apple pie taste.
• Chocolate brownies taste even better with some of this drizzled on them.
• Another delicious way to use it is to add a dollop to your yogurt. Try it on my easy homemade yogurt parfaits.
• It is equally tasty as a topping for cheesecakes, and bowls of ice cream.
• I enjoy adding it to hot or iced coffee, smoothies, and milkshakes.

Frequently asked questions

What is the difference between caramel sauce and caramel syrup?

Caramel sauce, like this recipe, is a thicker and richer liquid that typically contains cream or butter (as this one does), while syrup is mostly sugar and water. That is why caramel sauce is buttery and rich while syrup is just sweet. Caramel syrup is thinner and grainier and is usually used to flavor drinks like coffee, milk, or hot chocolate. Sauce is more likely to be seen on or in desserts like cakes, ice cream, and candy.

Why is my caramel sauce so thin?

If you do not cook it long enough, the caramel sauce will turn out runny or thin. First, let the sugar melt entirely on its own. Continue to stir it constantly so it does not burn. Then, add the butter and stir it in before adding in the heavy cream. Continue to stir until all the cream is mixed in, and then let it boil without stirring for one minute. Also, make sure you measure the butter and cream precisely. Too much liquid will make it thin as well.

How can I stop my sugar from burning?

First, make sure you are using a heavy-bottomed saucepan. Then, be sure to stir it constantly while you cook it. If it happened once, turn it to medium-low to prevent it from happening again. Some stovetops cook hotter than others. Use a silicone whisk instead of a spoon for more even stirring. Ensure you are stirring the entire bottom of the pot so there are no areas left sitting and getting burnt.

Why is my caramel sauce so grainy?

One thing about making caramel is that it can be picky. After the sugar melts, you must be careful not to get the sugar on the sides of the pan. If you do, make sure to get it off the sides right away. Otherwise, it will dry and become crystallized. This can ruin the whole batch, and you can do nothing about it except start over. Try adding some water, reheating it on low, and then adding a bit of cream.

How to store leftovers:

• Refrigerate: Make sure you use heat-proof jars. Then, you can save leftovers in them in the fridge for up to two weeks.   
• Freezing: To freeze, do not fill the jars all the way. Allow room for expansion. Also, make sure you use freezer-safe jars.   
• Defrost: Defrost in the fridge overnight before using.
• Reheating: Pour it into a heavy bottom saucepan and reheat it on low or medium-low until cooked. 

Recipes using caramel sauce:

Recipe tips:

• Do not stir too much or let the mixture splash up on the sides.
• Ensure you cook it long enough and measure it precisely, or it will be too thin.
• Use a heavy bottom pan to prevent the sugar from burning.
• The ingredients should be warmed to room temperature.
• If you are worried about burning, you can add water to the pot when melting the sugar.
• Caramel sauce thickens as it cools.